Help for whole chickens

Discussion in 'Poultry' started by chrisgbo, May 30, 2015.

  1. chrisgbo

    chrisgbo Newbie

    Hey all,

    I bought myself a 14.5" Weber smoker and i plan on starting off with 2 whole chikens approximately 3lbs each.i plan on cooking 1 with the beer can and holder, and the other right on the grill. Here are my questions

    How much charcoal should i use?
    What is the ideal cooking temp?
    What part of the chicken should i be putting on the grill?
    I've got apple and hickory wood chunks. Has anyonetried cooking with both at the same time?
    How much wood should i use?

    Thanks for the tips.

  2. kboss714

    kboss714 Fire Starter

    Ideal temp for me is around 215-225 to be cooking them at but I have gone and cooked them closer to 250. I have use apple and hickory together and I uses a 50/50 mix make sure they are soaked in water before you put them on your heat source. I have never used charcoal before so I can't help you out on how much charcoal to use. I would say about a 1/2-3/4 cup of chips total. The chicken that goes on the grate I would put it with the breasts up so it's on it's back with the thighs closer to the heat. Hope this helps and happy BBQing.
  3. chrisgbo

    chrisgbo Newbie

    Thanks for the tips. Can't wait to get started.
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Chrisgbo ,Take the cooker heat to around 275*F to 300*F for a crispier Skin . Take the IMT t 165*F in Breast and 170*F in the Thighs .

    Start with a chimney of golwing coals let the temp. rise a few min. till it settles , add more if needed to get over you temp . adjust your intake

    so it is at your chosen cooking temp., then place the Birds in and have the one on  a Beer Can siting up and the other on her back [​IMG]  .

    There is no reason to Brine an 'enhanced ' Chicken , it comes in a Brine and works great .

    Apple and Hickory are good choices , I's use 1:3  / Hickory : Apple . . . the amount , use the Hick. for long lasting heat and apple for flavor .

    Have fun and . . .
  5. chrisgbo

    chrisgbo Newbie

    Thanks old school.
  6. shark92

    shark92 Newbie

    Newbie here, I smoked my first two chickens this week. I bring before smoking and the meat can't out great, but the skin was really tough. Is this a normal occurance with smoked birds?

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